Application Of Cinnamic Acid in Food
What’s cinnamic acid?
Cinnamic acid, also known as β -phenylacrylic acid, 3-phenyl-2-acrylic acid, is a kind of organic matter, chemical formula C9H8O2, is an organic acid separated from cinnamon bark or benzoin. Phenylacrylic acid produced by deamination and degradation of phenylalanine in plants. Mainly used in flavor, food additives, pharmaceutical industry, beauty, pesticide, organic synthesis and other aspects.
Cinnamic acid may become anti-corrosive flavoring agent for tea drinks with non-toxic side effects
Tea polyphenols have strong antioxidant effect and are very beneficial to human health. Tea polyphenol is the main nutritional ingredient of tea beverage, and it is also an important index to measure the quality of tea beverage. In order not to reduce the content of tea polyphenols in tea drinks, ensure the quality of tea drinks, and easy to preserve products, many well-known food experts have actively carried out research. Experts P. A. Anslow and M. Stratford of the Rotterdam, Netherlands company Unifil Have found A surprising invention first. The preservation of tea beverage must depend on the establishment of anti-corrosion flavoring system. However, in 2006, the British health community announced to the world that benzoic acid, sorbic acid preservatives are easy to react with antioxidant substances to generate carcinogens, and the quality and preservation of tea drinks became a difficult contradiction to reconcile. Abroad, many countries have banned the addition of benzoic acid, sorbic acid and other preservatives in tea drinks. China's Hygienic Standards for the Use of Food Additives also clearly stipulates those preservatives benzoic acid and sorbic acid are not allowed to be added to tea drinks.
The rotterdam-based company's invention involves tea extracts, an antimicrobial active amount of cinnamic acid or its acidic derivatives, and a sourness agent that keeps the drink's pH below 4.5. The best part of this invention is that it can be used to prepare stable tea drinks at room temperature and suitable for cold canning. At the same time, because of its use of antiseptic substances are not benzoic acid, sorbic acid, and a cinnamic acid itself for spices, completely without any toxic side effects on the human body.
Application of cinnamic acid in food - cinnamic aldehyde is the first choice for fruit preservative
China is a big fruit producer in the world, with a total output of 120 million tons in 2010. Since 1993, China's fruit output has ranked first in the world, and has been the world's first fruit producer for 18 consecutive years. Because of the perishability of fruit and its seasonal and regional production, fruit preservation is very important in China. The popularization and popularization of high-efficiency, low-toxicity preservative and its application technology can lay a good foundation for the fruits' seasonal production, annual sales, high yield and good harvest, easing the pressure of centralized marketing, reducing rot and promoting circulation. There are more than 20 kinds of preservatives used in fruit storage and transportation in China, such as carbendazim, thiobacillazim, methyl thiobacillazim, benzimazim, imazole, sec-butylamine, isometalourea, sulfur dioxide, etc., but these preservatives have some problems, such as high price, residual toxicity or poor effect. As a result, black-hearted people violate national laws and regulations, using fruits such as apples, oranges and oranges for waxing and anticorrosion. But although this can prolong the preservation time, keep beautiful, but easy to cause "good outside rotten inside", because paraffin is airtight, easy to lead to heat and harmful gases inside can not come out, the formation of anaerobic decay.
Therefore, it is not only important and urgent to find low-toxicity, safe, efficient, convenient to use and cheap fruit preservative. For this, south China Agricultural university concerned expert team made arduous effort. Team to 90 kinds of plant essential oil were used as material, with fumigation processing method of apricot fruit and kiwi fruit preservation role to do a lot of comparative study, the results screen to bacteriostasis stronger pale cinnamon essential oil, cinnamaldehyde, mountain son essential oil, geranium and bay leaf oil and other 11 kinds of plant essential oils, including cinnamaldehyde immerse use and use fumigation treatment of citrus penicilliosis works best. The results showed that cinnamaldehyde could not achieve better antiseptic effect by soaking citrus and strawberry alone, but cinnamaldehyde could achieve better antiseptic effect by fumigation alone. In addition, cinnamaldehyde combined with chitosan coating can achieve better anticorrosion effect on fruits. Cinnamaldehyde has low toxicity, the advantages of safety, low cost and fragrant smell, as a kind of safe natural source material, "standard of national food safety standards of using food additives GB27602011 version of other fruits anti-corrosive antistaling agent strict rules on the limits, of cinnamaldehyde has just said" according to the required to produce a moderate amount of use ", which is without limit. In view of the above advantages of cinnamaldehyde, coupled with its flexible application methods such as fruit immersion, fumigation and spraying before picking, experts assert that cinnamaldehyde is expected to become the most common fruit preservative and freshness preservation agent.
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